Preheat oven to 375˚F. 

In a large bowl, whisk together the mustard, egg, mayonnaise and lemon juice until smooth. Stir in the onions, green pepper, cilantro, salt and pepper. Gently but thoroughly fold in 3/4 cup of the breadcrumbs and the crabmeat. Place the remaining breadcrumbs in a shallow bowl.

With clean hands, portion out and form the crabmeat mixture into 16 round cakes, about 2 inches tall and 2 inches wide. Dredge each crab cake in the remaining breadcrumbs just to coat lightly and place on a platter.

If you plan to cook the Crabcakes later, at this point you may cover them with plastic wrap, piercing the wrap in several places to prevent the cakes from getting soggy and refrigerate up to overnight.

Line a large baking sheet with parchment paper and dust lightly with breadcrumbs.

Place a large sauté pan over medium high heat and add the olive oil or clarified butter. Sauté the Crabcakes in batches for about 1 minute, until golden brown. As they are finished, transfer to the prepared baking sheet. When all the Crabcakes have been browned, finish cooking them in the hot oven for 5 minutes.

In a small saucepan, heat the Creole Sauce (see recipe), and then strain into another pan or bowl.

For each serving, ladle a pool of Creole Sauce in the center of a hot dinner plate, and drizzle a little bit of Lemon Butter Sauce back and forth over the top.

Place 4 Crabcakes around the sauce, garnish with a sprig of basil and serve.

Lemon Butter

Melt the butter over high heat and then add the lemon juice. Season to taste with salt and white pepper and stir in the parsley. Remove from heat and keep warm until needed.